Tudós, Z., A. Vass, E. Hanczné Lakatos, and B. Ásványi. “The Effects of Curing Technology on the Rheological and Organoleptic Features of Meat Products”. Acta Agraria Debreceniensis, no. 1, May 2020, pp. 139-42, doi:10.34101/actaagrar/1/3767.